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    Home » Recipes » Tofu and Tempeh Recipes

    Tempeh Buddha Bowl with Squash

    Published: Apr 17, 2019 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    If you like cooked vegetables, you will love this beautiful Tempeh Buddha Bowl with Squash. All the vegetables in this recipe give it many vibrant colors. With a vegetable protein like tempeh, this version of a Buddha bowl is one of my favorites.

     

    Tempeh Buddha Bowl with Squash

    Tempeh Buddha Bowl with Squash

    If you like cooked vegetables, you will love this beautiful Tempeh Buddha Bowl with Squash. All the vegetables in this recipe give it many vibrant colors. 
    5 from 1 vote
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    Course: Main Course
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: buddha bowl, Tempeh Buddha Bowl
    Total Time: 30 minutes
    Servings: 2
    Calories: 1011kcal
    Author: Veg Kitchen

    Ingredients

    Marinated Tempeh

    • 1 package tempeh cubed
    • 2 tbsp sesame oil
    • 1 tbsp rice vinegar
    • salt and pepper

    Vinaigrette

    • 2 tbsp creamy peanut butter
    • 2 tbsp soy sauce or tamari
    • 1 tsp fresh ginger grated
    • juice of 1 lime
    • 1 tbsp olive oil
    • ½ cup warm water

    Buddha Bowl

    • ½ fresh squash or 1 cup frozen cubes squash
    • 2 cups quinoa
    • 2 cups baby spinach
    US Customary - Metric

    Instructions

    • In a bowl, mix all the marinade ingredients and add the tempeh. Marinate in the fridge for 30 minutes to 24 hours.
    • Prepare the vinaigrette. In an airtight jar, mix all the vinaigrette ingredients and stir vigorously. Set aside.
    • When the marinated tempeh is ready, sauté the tempeh for about 5 minutes in a warm, slightly oiled pan.
    • Assemble the buddha bowl by dividing all the remaining buddha bowl ingredients into 2 large bowls. Add the tempeh and the vinaigrette to taste.
    • Keep the rest of the vinaigrette in the fridge up for 5 days.

    Nutrition

    Calories: 1011kcal | Carbohydrates: 136g | Protein: 33g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 17g | Sodium: 1122mg | Potassium: 1933mg | Fiber: 17g | Sugar: 6g | Vitamin A: 22768IU | Vitamin C: 48mg | Calcium: 213mg | Iron: 11mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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